For Skillet Beef Gravy

Instructions

Prepare Zucchini (Zoodles)

Cut zucchini into zoodles using a spiralizer. Snip the zoodles with scissors or a knife to about 5 inches long as they are much easier to eat this way.

To make sure your zoodles don’t end up soggy, place them in a colander and toss with salt until coated. Then put the colander in a shallow bowl for 20 – 30 minutes while the zoodles release their moisture, after which pat dry with paper towels.

Prepare Skillet Beef Gravy

Meanwhile, add beef with onion to a skillet and season with salt. Brown in the pan and drain.

Dissolve gluten free tapioca flour in broth before heating to thicken the gravy a little. Add this broth to the meat mixture, stir and simmer about 3 minutes.

Heat two tablespoons olive oil in a skillet then add three cloves of chopped garlic and cook until fragrant about 2 minutes.

Next, toss in the zoodles and cook for about three minutes. Stir and cook for one more minute. Then, let the zoodles sit for a few minutes to allow any excess water to be released. Drain them again. Transfer to a large bowl.